Prepared food.



' Ml W ALFRED S. BURJDIGK AND CL NIELSEN, OF CHICAGO, ILLINOIS, ASSIGNOJRS TO THE ABBOTT LABORATORIES, OF CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS.

PREPARED roon.

a citizen of the United States, and CARL N IEL- general, to provlde SEN, a subject of the King of Denmark, (who has declared his intention to become a c1t1- zen of the United. States,) both. residing at 'hlCagO, in the county of Cook and State of Illinois, have invented certain new and Prepared Foods, of

useful Improvements in WlllCh the following is a spec ficationl ur invention relates to improvements in prepared foods, and has particular reference to a food which may be prepared entirely or almost entirely from vegetable materials.

Among the salient objects of the invention are to provide a vegetable food having all the necessary food constituents present in the correct balanced proportionsnecessary to sustain'life'; to provide a food. of the class described which may be easily digested and which contains the necessary percentage of the socalled vitamins; to provide an article of the class described which may be prepared from relatively cheap bases, such as inexpensive grains; to provide an article of-the class described which may be in course of manufacture, reduced to solid form, thereby rendering it in proper condition for shipping and storage for an extended or indefinite period of time; and, in

an improved food product of thecharacter referred to.

Our improved food'may be prepared f om a leguminous grain, such as soy beans, and a cerealeflour grain, such as rice. The method of manufacture is preferably such that the two bases are handled separately until a certain-stage in the manufacture, when they are com ined to form a prepared food.

We first take a good oughly in cold water, which carries away any dirt or foreign matter adhering to the husks or outer skins of the beans. Subsequently, the washed beans are soaked in cold quantity of soy beans of water for several hours until the skins have Specification of Letters Patent. Application filed July 13, 1917. Serial No. 180,353.

average grade and wash the same thor- I standard final prod- Patented July as, rare.

not the maximum percentage of the so-called vitamins, these vitamins being principally III contained in the skin coating of the grain or 1 1n the layer immediately beneath.

The wet beans are then finely mashed and extracted with from five to ten times their The milky liquid, which may be termed vegetable milk, thus resulting from the ex traction of the beans, is now evaporated in vacuum at approximately to cent. until a liquid of the consistency of thick con densed milk is obtained. The individual treatment of the bean base of the food is now complete and is ready to be combined with the other base, which is prepared as follows:

Flour, obtained by grinding rice or some other suitable cereal, is boiled with sufiicient water to obtain a thick uniform gruel. This gruel is then added to a suspension of one part of ground malt in four parts of water, and the mixtureis heated to to cent. until the entire amount of starch present in the flour has been transformed dextrins and sugar. filtered and the filtrate is evaporated in vacuum to a syrupy consistency.

The thick bean milk and the syrup are now mixed together in the quantities necessary to obtain a liquid containing the fat, carbohydrates, and protein in balanced proportions suitable for human nutrition. After thorough mixing, the liquid is desiccated in vacuum. The resultant powder is fortified by the addition of such tissue salts as may be thought of value, this constitutlng the fina step in the manufacture of-our prepared food.

Our improved food may be packed, shipped, and stored in the same manner as the for'feeding infants and invalids.

' It will of course be understood that 111 into higher. The mixture is thenprepared foods, such as are used 5 proteins and vitamins are present salts, I J

' Inasmuch'as the 'detailsof manufacture 10 ventv danger of decomposing'or destroylng them by excessive heat. The food or drink I is also very. easily digested, for the reason that the vegetable protein and fat are suspended in a very finely divided condition,- 15 more so than in ordinary cowsinilk. It will also beunderstood thatthe process of manu-- faeture is such that the final product contains'the minerals originally present in the grains from which the food is prepared.

20 Thus, our novel food is characterized by its purely vegetable character, its suspen- ,sion in Water as a milk-like fluid, its content of the-necessary food elements in balanced proportions, including vitamins and mineral and its extremely easy digestion.

may be modified considerably to suit individual requirements, it must be understood that theeinventionis not limited except as 0 specified in theappended claims.

5 We claim- 1. The process of preparing a food having the ingredients necessary for body nutrition,

which consists in soaking soy beans in Water, draining ofi the Water, mashing the beans, extracting the mash with water, removing the extract from the inextractable residue mechanically, malting cereal flour gruel to produce a syrupy liquid containing dextrins and sugar, filtering out the insoluble andinextractable substances from said last named liquid, mixing the bean extract with the malt liquid, and adding tissue salts in. the desired proportions.

2. The process of making a prepared food.

having the necessary food ingredients present in balanced proportions, Which consists in soaking soy beans in water, draining oi? the Water, mashing the beans, extracting with cold water and removing the extract from the inextractable residue, malting cereal flour gruel to produce a liquid containing. dextrins and sugar, filtering the same to'remove the insoluble and inextractable substances from said liquid, mixing the s extract and the liquid together, and subsequently evaporating the mixture to dryness in vacuum.

- ALFRED s. BURDICK.

CARL NIELSEN. 

